I mix in Asiago cheese all the time...good flavor addition to the 'ol mozz, eh?

Thanks Bob, and thanks for recommending Asiago cheese in another post. I like how it taste. I get overwhelmed when I try to select cheese at the supermarket. There is a zelion kind of cheese and not cheap.

Gene recommended Oaxaca cheese... It is a pretty good replacement for mozzarella cheese.

This is obviously the MPO, right? Are you blocking the non MPO portion of the grill with foil and/or something else? About how many times are you turning the pies during the bake?

Thanks Scott, that's means a lot....

Yes, it is MPO. I used only two burners (1250 btu each), I used an aluminum foil as a divider (wall) between used and unused burners. Outdoor temperature, I think it was between 60 and 70 deg F (4 pm to 6 PM)

I was't really paying attention on the number of time I rotated each pie, no more than 4 times.

I just started to learn how to take full advantage of MPO ability to control convection heat not only for baking but also to heat up the upper stone, I need more testing to confirm it.

Logged

Bert,

scott123

So, this is 2 out of 3 burners you're using, right? And are you sure it's 1,250 btu each, not 12,500? If it is 25K total, that's still pretty impressive. I think it would take a lot of tinkering to get that out of an LBE with a 25K burner attached.

So, this is 2 out of 3 burners you're using, right? And are you sure it's 1,250 btu each, not 12,500? If it is 25K total, that's still pretty impressive. I think it would take a lot of tinkering to get that out of an LBE with a 25K burner attached.

How much sugar is there in the dough? Oil?

it is 2 out out 4 burners (tube burners)... it is 12,500 btu each... the grill rated at 50,000 btu. I don't use any sugar in my dough recipes, I use 1 tbl spoon of EVOO. Sorry for being short.. have to leave to woork...

scott123

Thanks for the info. This forum has seen so few 2stone grill insert users, that there's nothing to compare it to, but for those kind of BTUs, like I said, the bake times are impressive. I'm positive that the Kettle Pizza insert can't do this out of the box.

My DIY leanings have never lead me to be completely on board with a $300ish 2stone insert, but I've slowly warmed up to the fact that non DIYers need options as well. Assuming the final iteration of your device will be stainless, which will command an even heftier price, but at the same time have that characteristic stainless sexiness, I have no doubt that it will be too rich for my blood, but I'm sure it will make quite a few people happy.

As I look at the photos, I can't help notice that the bottom stone seems to continue to get hotter from pie to pie. Are you turning off the grill between bakes?

I did turn both burners on low once (I needed to take a brake). Even though I have been using MPO for a while, I have not paid enough attention to convection heat and try to manage it effectively. It made big difference. I like to bake few more times on MPO to make sure it is consistent.

Also, I like to test other shape of burners and see if I can get similar results. Last time I tried a turkey fryer burner, it was hard to balance bottom and top stone heat. I am hoping with my new setting, that will not be an issue anymore.

Beside MPO pretty shell, MPO's ability to control convection heat is a big advantage over other designs in my opinion. Which translate into less BTU.

My vision for MPO is to be sold at retailers, To support that vision, I am looking at $289 Retail Price for MPO.

Thanks Craig, I am exploring different pizza topping combinations for MPO photo album and explorer additional uses for MPO's other than pizza. Couple of thing I like to try with MPO, sourdough bread, Chicago pizza and steak (using reversible cast iron girdle).